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Tuna-Stuffed Baked Potatoes

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Total Time:Prep: 25 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Karen Seger

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

Using canned tuna keeps this dish right in a target budget. A dollop of pickle relish on top brings out that classic tuna salad flavor. —Karen Seger, Houston, Ohio

TEST KITCHEN APPROVED

Tuna-Stuffed Baked Potatoes

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Yield:4 servings
Prep:25 min
Cook:25 min
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Ingredients

  • 4 medium baking potatoes
  • 1 cup fat-free cottage cheese
  • 1 can (5 ounces) albacore white tuna in water, drained and flaked
  • 1 celery rib, chopped
  • 1 medium onion, finely chopped
  • 1/2 cup shredded cheddar cheese, divided
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
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Directions

  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once.
  2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  3. In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

2 stuffed potato halves: 321 calories, 5g fat (3g saturated fat), 32mg cholesterol, 603mg sodium, 46g carbohydrate (8g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
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